Foodle

#ザシェラスコ⁣
#京都⁣
今年5月オープンブラジル式シュラスコ専門店⁣
今回は23種類とサラダバー食べ飲み放題を注文⁣
トップはテーブル占拠の肉のオーバーキル盛り⁣
イチボ.ランプ.ラムレア部位まで一挙集結豪快盛⁣
お肉を塊のまま串に刺し岩塩で焼くブラジル風⁣
焼き上がる度にに熱々のお肉がテーブルへ直行⁣
目の前で繰り広げる迫力のカットに思わず興奮⁣
切れた瞬間に滴る肉汁はまさに誘惑そのもの⁣
とろける柔らかいお肉から赤身ゴリっと系まで⁣
お肉の全方位を堪能できるラインナップ⁣
好きな野菜を好きなだけサラダバーも取り放題⁣
肉の重厚さ支えるリセット要員がしっかり常備⁣
〆はカレーの様なビーフシチューこれが大好き⁣
Googleクチコミ書いてアップルパイアイス⁣
バターの香りとシナモンの余韻で最高の腹閉じ⁣
夜景が素敵お洒落な店内でブラジル風本格BBQ⁣
座ってるだけで次々肉が届く動かない肉フェス⁣
肉に始まり肉で終わる肉漬けの至福を是非！⁣
肉の扱いに切り分けに長けた女性陣が手際よく切り盛り⁣
20251126⁣
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🍖スタンダード食べ放題ネット予約6.000円🍖⁣
(イチボ.牛バラ.牛肩.ランプ.ガーリックステーキ.ラム.ブラジリアンソーセージ.鶏もも肉⁣
ハーブチキン.鶏ハツ.豚肩ロース.コステラ⁣
ポークスペアリブ.焼きナス.焼きズッキーニ⁣
焼きチーズ.マッシュルーム)⁣
120分（90分L.O.）⁣
23種類＋サラダバー食べ放題⁣
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@the_churrasco_kyoto⁣
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The Churrasco 京都河原町⁣
京都市中京区河原町通蛸薬師下る塩屋町321 ⁣
ドン・キホーテ四条河原町店 6F⁣
📞075-744-6850⁣
営業時間⁣
月～金曜日・祝前日・祝後日 16:00～23:00⁣
土・日・祝日 11:00～23:00
PR Less

Dinner at the Strudel House in Budpest - the type of restaurant that seems to attract wide eyed tourists and seasoned locals in equal measure. I was obviously a tourist, having spent a total of three hours walking around the freezing city, regretting my choice in clothes.

However, I want to write about this little table in the corner. Because when it comes to restaurants, I am definitely a seasoned local.

And this little table worked hard tonight. When we arrived, it played host to a couple drinking coffee and playing cards. Then it lay empty for a few minutes, until a tourist couple temporarily stayed, sharing a strudel and a few moments respite from the biting cold outside. Then, finally a solo diner sat there – a local man enjoying a late night steaming bowl of goulash soup and sour cabbage.

And I was suddenly struck by a sense of how the stories and humanity imbued in an inanimate object can seemingly bring it to life. It transcends wood and glue.

I’ve become a little obsessed with these special demarcations of privacy in semi public spaces. A temporary space that holds so many iterations of life.

And there must be tens of thousands of these tables across the city.

Cities express themselves not just in plazas or grand cafes, but in these tiny, adaptable squares of surface area - where strangers become temporary owners for a few minutes. The table’s loyalty is indiscriminate.

The city flows, people pass, plates are served and cleared, coats shift from hooks to shoulders to hooks again. But the table remains - as infrastructure for connection, as basic and essential as a doorhandle or a bench.

Tables like this don’t change the city, but they let the city change around them. They are indiscrimate - they don’t really create the moments, as such, but let them happen.

Their only philosophy is availability. And that’s probably enough. Less